Analysis of benzo[a]pyrene content from smoked food products in Korea

作者：Cho Hyoun Kyoung; Shin Han Seung^*

来源：Food Science and Biotechnology, 2012, 21(4): 1095-1100.

DOI：10.1007/s10068-012-0142-x

• benzo[a]pyrene
• smoked food product
• analysis method
• validation

The content of benzo[a]pyrene (BaP) was evaluated from 100 smoked food products commonly consumed in Korean market with HPLC. Analysis method for BaP content on smoked food products was evaluated and validated. For validation, the efficiency of saponification time and solid phase extraction cartridges were evaluated. During 1-4 h of saponification, recovery of BaP was ranged from 90.17 to 98.87%. Among the 5 tested cartridges including florisil, silica gel, and alumina cartridges (acidic, basic, and neutral), the most efficient cartridge was florisil cartridge and the recovery of BaP was 98.87%. Limit of detection and limit of quantification was 0.03 and 0.09, respectively. As a result of BaP content analysis from smoked food products, the average BaP content was 0.45 mu g/kg and the highest content of BaP was 2.87 mu g/kg detected in smoked salmon product.

• 出版日期2012-8